This paleo and low carb Thai Chicken Soup with Zucchini Noodles is a comforting and delicious Keto recipe. It’s easy to make and only takes 20 minutes from start to finish!
- 1 tbsp coconut oil
- 1/2 onion, chopped
- 1 jalapeño, chopped
- 1 1/2 tbsp green curry paste
- 2 cloves garlic, minced
- 6 cups chicken bone broth such as Pacific Foods
- 1 15- ounce can coconut milk (full fat)
- 1 red pepper, thinly sliced
- 1 pound chicken breasts or thighs, thinly sliced against the grain
- 2 tbsp fish sauce (use Red Boat for paleo)
- 1/2 cup chopped cilantro
- 2 medium zucchini, spiralized
- 1 lime cut into 8 wedges
In a large sauce pan, heat coconut oil over medium heat until melted and shimmering. Add onions and sauté until just translucent, about 5 minutes.
Stir in jalapeño, curry paste and garlic and sauté until fragrant, about 1 minute. Add chicken broth and coconut milk, whisking until fully combined. Bring to a boil, then reduce heat to medium and add red pepper, chicken and fish sauce. Let simmer until chicken is cooked through, about 5 minutes. Stir in cilantro.
Divide zoodles among 8 soup bowls and ladle soup over; the heat of the soup will make the zoodles tender. If you are not serving it all at once, only use enough zoodles for each bowl of soup you are serving. The rest will keep well in a covered container for a day.
Serve each with a squeeze of lime.
Serves 8. Each serving has 8.91 g of carbs and 1.62 g of fiber. Total NET CARBS = 7.29 g.
Food energy: 271kcal
Saturated fatty acids: 12.49g
Total fat: 14.92g
Calories from fat: 134
Total dietary fiber: 1.62g